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Ingredients
US|METRIC
4 SERVINGS
- 17.5 oz. all-purpose flour (or about 3 3/4 unsifted cups, plus more for shaping the dough)
- 1 g active dry yeast
- 16 grams fine sea salt
- 350 grams water
- 4 pizza dough (balls, from above)
- 28 oz. Italian tomatoes (best quality, or fresh, peeled Roma tomatoes, if they're in season)
- 2 Tbsp. extra virgin olive oil
- 1 tsp. fine sea salt
- 2 lb. fresh mozzarella cheese (torn into large chunks)
- 20 fresh basil leaves (or to taste)
- 3/4 cup parmigiano reggiano cheese
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